BASIC THAI DIPPING SAUCE – SPICY LIME FISH SAUCE DIP (nam pla prik)
This is a great versatile dipping sauce that brings together salty, spicy, sour, sweet and pungent flavours. You can vary the taste by adding herbs and aromatics.
- 4–8 Thai chillies (red/green)
- 2 cloves of garlic
- 5 tablespoons fish sauce
- 1 tablespoon light palm sugar or unrefined light brown sugar
- juice of 4 limes (about 120ml)
- Finely chop the chillies and garlic. I don’t remove the seeds of the chillies, but you can if you like.
- Combine the fish sauce, sugar and lime juice, stirring well to dissolve the sugar. Adjust to taste. Only after you’re happy with the balance of salty, sour and sweet, add the chopped chillies and garlic.
Note: To use with seafood, I like to make a version with dill added (see grilled squid stuffed with minced pork, here).